ES2478634T3 - Compositions that provide heat sensation for oral or dermal administration - Google Patents

Abstract

A heat effect composition comprising: (a) at least one heat effect agent comprising: (i) ginger in an amount of about 2% to about 4% by weight of said composition; (ii) vanillylbutyl ether in an amount of about 15% to about 80% by weight of said composition; (iii) capsicum oleoresin in an amount of about 15% to about 55% by weight of said composition; and (iv) piperine in an amount of about 0.00001% to about 35% by weight of said composition; and (b) at least one cold-effect agent comprising: (i) menthol in an amount of about 0.2% to about 1.2% by weight of said composition; (ii) N, 2,3-trimethyl-2-isopropylbutanamide in an amount of up to about 1% by weight of said composition; and (iii) N-ethyl-p-menthane-3-carboxamide in an amount of up to about 1% by weight of said composition, wherein said composition provides an intensified and more lasting heat sensation compared to the heat sensation provided by the composition in the absence of at least one cold-effect agent

Description

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DESCRIPTION

Compositions that provide heat sensation for oral or dermal administration

Countryside

This invention relates to a composition with heat effect that can be administered orally or to the skin or mucous membranes. The composition contains a heat effect agent in combination with a cold effect agent. The heat-effect agent and the cold-effect agent can be provided in a composition, or they can be provided separately in different formulations separated in time or space.

Background

It is known that many substances provide a feeling of warmth when applied, and are called "heat-effect agents." Illustrative heat-effect agents include polyhydric alcohols, capsicum (chilli) powder, capsicum tincture, capsicum extract, capsaicin, homocapsaicin, homodihydrocapsaicin, nonanoylvainillyl amide, vanillyl ether of nonanoic acid, alkylyl alcohol, such as vinyl ether such as vinyl alcohol vanillylbutyl ether, vanillylpentyl ether and vanillylhexyl ether, alkyls of isovainyl alcohol, alkyl ethers of ethyl alcohol, derivatives of veratryl alcohol, derivatives of substituted benzyl alcohol, alkyl ethers of benzyl alcohol substituted, propylene glycollacetal of vanillin, ginger of gingerglycerol of gingerglycerol of gingerglycerol and gingerona. The heat effect compositions can be added, either directly or in the form of a flavor composition, to food products, beverages, chewing gums, confectionery products, cosmetics, lotions, creams and the like, to produce a heat effect to the contact with sensory neurons in the skin or mucous membranes.

It is known that many substances provide a feeling of cold when applied, and are called "cold-effect agents." Many compounds and compositions are known as agents with cold effect. Illustrative cold-effect agents include menthol, isopulegol, 3- (l-mentoxy) propane-1,2-diol, 3- (l-mentoxy) -2-methylpropane-1,2-diol, p-menthane-2,3 -diol, p-menthane-3,8-diol, 6-isopropyl-9-methyl-1,4-dioxaespiro [4.5] decane-2methanol, mentyl succinate and its alkaline earth metal salts, trimethylcyclohexanol, N-ethyl-2 -isopropyl-5-methylcyclohexanecarboxamide, Japanese peppermint oil (Mentha arvensis), peppermint oil, chin, menthol glycerolcetal, mentyl lactate, 3- (1-mentoxy) ethan-1-ol, 3- (l-mentoxy) propan -1-ol, 3- (l-mentoxy) butan-1ol, 1-mentylacetic acid N-ethylamide, l-mentyl 4-hydroxypentanoate, l-mentyl 3-hydroxybutyrate, N, 2,3-trimethyl-2- ( 1-methyl ethyl) butanamide, and spearmint oil.

In some cases a cold effect agent and a heat effect agent have been used together in a single product. For example, US Pat. No. 6,838,106 of Kumamoto et al., the description of which is incorporated herein by reference, provides some formulations presenting some cold-acting agents in combination with some heat-effect agents for use in food, beverages and products for oral care Similarly, US Pat. No. 6,673,844 by Kumamoto et al., provides some formulations that have some cold-effect agents in combination with some heat-effect agents for use in topical, cosmetic or pharmaceutical products. In addition, US Pat. No. 6,306,429 of Bealin-Kelly et al., whose description is incorporated herein by reference, teaches throat drops having a geographically distinct heat-effect agent from a cold-effect agent, so that a sensation of heat and a sensation of cold in a way that is different both in time and in the body location where they are perceived. Such throat drops work by providing differential perception of a sensation of cold or heat because the agents capable of generating such sensation are spatially separated and dissolve in the mouth or throat at different points in time.

There is a need, however, for heat-effect compositions that provide a sensation of intensified and / or more lasting heat when consumed or applied to the skin.

Compendium

A heat effect composition is provided comprising:

(a) at least one heat effect agent comprising:

(i)

 ginger in an amount of about 2% to about 4% by weight of said composition;

(ii)

vanillylbutyl ether in an amount of about 15% to about 80% by weight of said composition;

(iii) capsicum oleoresin in an amount of about 15% to about 55% by weight of said composition; Y

(iv) piperine in an amount of about 0.00001% to about 35% by weight of said composition; Y

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(b) at least one cold-effect agent comprising:

(i)

menthol in an amount of about 0.2% to about 1.2% by weight of said composition;

(ii)

N, 2,3-trimethyl-2-isopropylbutanamide in an amount of up to about 1% by weight of said composition; Y

(iii) N-ethyl-p-menthane-3-carboxamide in an amount of up to about 1% by weight of said composition,

wherein said composition provides an intensified and more lasting sensation of heat compared to the sensation of heat provided by the composition in the absence of at least one cold-effect agent. The composition provides an intensified heat effect. A combination of a cold effect agent and a heat effect agent produces a sensation of heat at a concentration lower than that at which each component alone is effective. In addition, a combination of a cold effect agent and a heat effect agent produces a feeling of heat that is more durable than that experienced with a heat effect agent alone. In addition, providing a combination of a heat-effect agent and a cold-effect agent makes it possible to shift the perception of the sensation of heat either spatially or temporarily, or both.

In some embodiments, a chewing gum or confectionery composition is provided that includes a heat effect composition that includes a cold effect agent and a heat effect agent as defined above. Chewing gum thus has an intensified heat effect. The heat effect agent and the cold effect agent can be found inside the chewing gum or confectionery product separately

or in a single formulation. As an additional feature, a combination of a cold-effect agent and a heat-effect agent may allow a chewing gum or confectionery product to provide a sensation of heat with a lower concentration of heat-effect agent than in the case. of a chewing gum that has only one agent with the effect of heat and no agent with the effect of cold. In addition, a composition of chewing gum or confectionery product can produce a sensation of heat that is more durable than that experienced with a chewing gum having only a heat-effect agent and no cold-effect agent. In addition, chewing gums and confectionery products may be characterized by providing a changing perception of the sensation of heat, either spatially or temporarily, or both. The heat-effect agent may be present in the chewing gum in an amount of, for example, about 0.1 to 50% by weight of the composition, specifically about 0.5 to 10% by weight of the composition. , more specifically about 1 to 5% by weight of the composition and even more specifically about 2.5 to about 4.0% by weight of the composition. The cold-acting agent may be present in the chewing gum in an amount of about 0.01 to about 5% by weight of the composition, specifically about 0.05 to about 2% by weight of the composition, and even more specifically from about 0.1 to about 1% by weight of the composition.

The heat effect composition provides an intensified and more lasting sensation of heat compared to the sensation of heat provided by the composition in the absence of at least one cold effect agent.

Detailed description

The present invention is based in part on the discovery that providing a cold effect agent in combination with a heat effect agent as defined in claim 1, separately or in a single formulation, provides a composition or a chewing gum or confectionery product, with heat effect, which have surprising advantages. These advantages include a more lasting perception of heat that can be achieved with a smaller amount of heat effect agent than would be necessary if the heat effect agent were present without a cold effect agent. Similarly, a chewing gum or confectionery product containing such a heat-effect composition or a heat-effect agent and a cold-effect agent provided in different formulations has the ability to geographically or temporarily shift the sensation. of heat This can be achieved without sequestering the heat-effect agent and the cold-effect agent so that they do not find their surroundings simultaneously. Rather, the heat-effect agent and the cold-effect agent can be administered simultaneously in the same formulation or in separate formulations that find the environment substantially at the same time.

The present invention is further based, in part, on the discovery that adding 100 to 5000 parts per million of a cold effect agent to a heat effect agent composition or to a product containing a heat effect agent The heat effect agent composition produces an intensified heat sensation that may have a longer duration and which may result in a geographical or physiological displacement of the place where the sensation of heat is perceived. Preferably, about 500 to 2000 parts per million of the cold-effect agent are added. In especially useful embodiments, the addition of the cold-effect agent may result in a shift in the perception of heat from the tongue to the back of the mouth or to the throat of an individual who orally takes the composition with heat effect or a product that contains it.

As used herein, the transition expression "comprising" (and also "comprising", etc.),

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which is synonymous with "which includes", "which contains" or "characterized by", is inclusive or open, and does not exclude additional elements or procedural steps, not mentioned, regardless of whether it is used in the preamble or in the body of a claim.

As used herein, the terms "swelling gum" and "chewing gum" are used interchangeably and with both are intended to include any chewing gum composition.

As used herein, the term "confectionery base" includes any ingredient or group of ingredients that make up the bulk of the confectionery composition and provide the confectionery composition with its structural integrity and to which other ingredients are added.

As used herein, the term "cold effect agent" includes any agent, whether described herein or known in the art for producing, or otherwise being capable of producing, a sensation described as cold by those who experience it on the skin, oral cavity or mucous membranes.

As used herein, the term "heat effect agent" includes any agent, whether described herein or known in the art for producing, or otherwise being capable of producing, a sensation described as heat by those who experience it on the skin, oral cavity or mucous membranes.

As used herein, the term "spatial displacement" in the sensation is understood to refer to an alteration in the geographical or physiological position in which a sensation is normally perceived, for example a displacement from a perception of heat. on the tongue towards the throat or the back of the mouth.

As used herein, it is understood that the term "temporal displacement" in the sensation refers to a delay in the perception of a sensation or an extension of the duration of the perception of a sensation.

The embodiments described herein provide heat effect compositions that include a combination of at least one cold effect agent and at least one heat effect agent. The heat effect compositions provide an intensified and / or more lasting heat sensation compared to such compositions in the absence of the cold effect agent or agents. Cold-acting agents and heat-effect agents suitable for use in heat-effect compositions are described below.

Agents with cold effect

The heat effect composition contains an agent with a physiological effect of cold. Agents with physiological effect of cold cover any number of agents with effect of cold. Suitable levels of the cold-effect agent are from about 0.001 to about 10% by weight of the heat-effect composition, specifically from about 0.01 to about 5% by weight of the composition with the effect of heat, and more specifically from about 0.05 to about 3% by weight of the heat effect composition.

Cold-acting agents are well known in the art and are described in, for example, US Pat. Nos: 4,032,661, 4,070,449, 4,033,994, 4,296,093, 4,296,255, 4,230,688, 4,034,109, 4,020,153, 4,136,163, 5,266,592, U.S. Publications Nos. 2004/0067970 and 2005/0019455, and a publication by John C. Leffingwell available at http://www.leffingwell.com, entitled "Cool without Menthol & Cooler than Menthol and Cooling Compounds as Insect Repellents". In GB-A-1,452,291, published on October 13, 1976, reproduced in part hereinafter for convenience, an assay for agents with physiological effect of cold is described. In some embodiments, cold-effect agents do not have a perceptible taste in themselves, but simply provide a cold effect. In such embodiments, since the cold-effect agents have no discernible taste of their own, they can be used with other types of flavors.

Cold-acting agents used in the invention are menthol, N, 2,3-trimethyl-2-isopropylbutanamide and N-ethyl-pmentane-3-carboxamide.

Various references from the USA and other countries describe compounds and specific classes of compounds that are cold-effect agents that can be used in heat-effect compositions. Some of these describe the use of cold-acting agents in chewing gum. These include, for example, US Pat. No. 5,451,404 (acetal combined with another chiller (menthol or carboxamides)); U.S. Patent No. 5,372,824 (agents with physiological effect of cold and reduced menthol); U.S. Patent No. 5,348,750 (chin ketals); U.S. Patent No. 5,326,574 (a spray-dried 3-l-methoxypropane-1,2-diol); U.S. Patent No. 5,266,592 (menther glycerolcetals); U.S. Patent No. 5,165,943 (a cyclodextrin complex with cold physiological agents); U.S. Patent No. 5,009,893 (agent with physiological cold effect of p-methanecarboxamide with menthol to reduce bitterness); U.S. Patent No. 4,459,425 (3-l-methoxypropane 1,2-diol); U.S. Patent No. 4,296,093 (substituted cyclohexanamides); US patents 4,248,859 and

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4,318,900 (alkyl substituted alicyclic carboxylic acids, esters or amides); US patents Nos. 4,157,384 and 4,029,759 (various 3-substituted p-methanes); U.S. Patent No. 4,081,480 (alpha-oxy (oxo) mercaptanoalkanes); U.S. Patent No. 4,070,449 (sulfoxides and sulfones); US patents No. 4,060,091; 4,190,643 and 4,136,163 (substituted p-methane-3-carboxamides); US patents Nos. 4,153,679; 4,296,255 and 4,230,688 (acyclic carboxamides); U.S. Patent No. 4,034,109 (acyclic sulfonamides and sulfinamides); U.S. Patent No. 4,033,994 (p-methane-3-carboxylates); US patents Nos. 3,793,446 and 3,644,613 (menthol ketoesters); U.S. Patent No. 3,720,762 (espilantol with menthol or peppermint oil); Canadian Patent No. 2,101,790 (carbonic acids having free polar groups); German Patent No. 2,608,226 (Methyl Lactate); German Patent No. 2,433,165 (N-acetylglycine mentyl ester); French Patent No. 2,577,922 (L-Methyl 3-Hydroxybutyrate); Japanese Patent No. 94/065023 (2-isopropenyl-5-methylcyclohexanol); British Patent No. 1,502,680 (substituted bicyclic acids, esters, amides and methanoles); British Patent No. 1,476,351 (cyclic and acyclic amides, ureas and sulfonamides); British Patent No. 1,442,998 (cyclohexanecarboxamides trisubstituted with alkyl); British patents No. 1,421,744 and 1,421,743 (new amides); British Patent No. 1,411,786 (cyclohexanamides); British Patent No. 1,404,596 (secondary and acyclic tertiary alkanols); PCT Publication No. WO 97/07771 (Methyl Succinate and Carboxamides); PCT Publication No. WO 96/28133 (edible chiller composition); PCT Publication No. WO 96/17524 (a cooling composition comprising N-substituted p-methanocarboxamides and menthol); PCT Publication No. WO 94/010117 (cyclohexanol derivatives); and U.S. Pat. No. 3,639,569 (agents with physiological effect of cold).

Particular examples of cold-acting agents include, for example, substituted p-methanes, substituted p-methanocarboxamides (eg, N-ethyl-p-menthane-3-carboxamide (FEMA 3455)), acyclic carboxamides, substituted cyclohexanamides, substituted cyclohexanecarboxamides, substituted ureas and sulfonamides, and substituted menthanoles (all from Wilkinson Sword); hydroxymethyl and hydroxyethyl derivatives of p-methane (from Lever Bros.); mentyl succinate and its alkaline earth metal salts; 2-mercapto-cyclo-decanone (from International Flavors and Fragrances); 2-isopropanyl-5-methylcyclohexanol (from Hisamitsu Pharmaceuticals, hereinafter "isopregol"); hydroxycarboxylic acids with 2-6 carbon atoms; menthol glycerolcetals (FEMA 3807, trade name FRESCOLAT.TM type MGA); 3-l-Mentoxypropane-1,2-diol (from Takasago, FEMA 3784, (hereinafter "TCA")); and mentyl lactate (from Haarman & Reimer, FEMA 3748, trademark FRESCOLAT® type ML).

Other useful cold-acting agents include xylitol, erythritol, dextrose, sorbitol, mint, chin, ketals, chin ketals, mentyl monoglutarate, cyclohexanamides, mentyl acetate, mentyl salicylate, N, 2,3-trimethyl-2isopropyl butanamide (WS-23), N-ethyl-p-menthane-3-carboxamide (WS-3), isopulegol, 3- (l-mentoxy) propane-1,2-diol, 3- (l-mentoxy) -2- methylpropane-1,2-diol, p-menthane-2,3-diol, p-menthane-3,8-diol, 6-isopropyl-9-methyl-1,4-dioxaespiro [4,5] decane-2- methanol, trimethylcyclohexanol, N-ethyl-2-isopropyl-5-methylcyclohexanecarboxamide, Japanese peppermint oil, peppermint oil, 3- (l-mentoxy) ethan-1-ol, 3- (l-mentoxy) propan-1- ol, 3-Q-mentoxy) butan-1-ol, l-mentylacetic acid N-ethylamide, l-mentyl 4-hydroxypentanoate, l-mentyl 3-hydroxybutyrate, N, 2,3-trimethyl-2 (1 -methylethyl) -butanamide, N-ethyl-t-2-c-6-nonadienamide, N, N-dimethylmethylsuccinamide, substituted p-methanes, menther glycerolcetals (FEMA 3807, trademark Frescolat (R) type MGA); WS-30, WS-14, eucalyptus extract (p-menthane-3,8-diol), menthol (its natural or synthetic derivatives), menthol PG-carbonate, EG menthol carbonate, menthol glyceryl ether, N- tert-butyl-p-menthane-3-carboxamide, glycerol ester of p-menthane-3-carboxylic acid, methyl-2-isopropyl-bicyclo (2.2.1) heptane-2-carboxamide; and menthol methyl ether and mentyl pyrrolidoncarboxylate, among others. The cold effect agents described herein and other suitable cold effect agents are further described in the following US patents: US 4,230,688; 4,032,661; 4,459,425; 4,136,163; 5,266,592; 6,627,233.

Other international agents with cold effect are described in International Publication No. WO 97/06695. Some include menthol, peppermint oil, N-substituted p-methane-3-carboxamides, tertiary and secondary acyclic carboxamides, 3-l-methoxypropane-1,2-diol and mixtures thereof. Some carboxamides that have been most useful are those described in US Pat. No. 4,136,163 of January 23, 1979 from Watson et al., and US Pat. No. 4,230,688 of October 28, 1980 by Rowsell et al. The carboxamides of US Pat. No. 4,136,163 are N-substituted p-methane-3-carboxamides. N-ethyl-p-menthane-3-carboxamide is commercially available as WS-3 from Wilkinson Sword. The carboxamides of US Pat. No. 4,230,688 are certain tertiary and secondary acyclic carboxamides, of which trimethylisopropylbutanamide is commercially available as Wilkinson Sword WS-23. Others include WS-3, WS-14, WS-23 and the like.

The following test procedure can be used as a means to identify compounds that have a physiological cooling activity. This test is intended exclusively as a means to identify compounds that have an agent activity with physiological cold effect and are useful in the present invention, and to provide an indication of the different relative activities of the compounds, both among themselves and in comparison with the menthol, when applied in a particular way to a particular part of the body. The results are not necessarily indicative of the activity of these compounds in other formulations and in other parts of the body where other factors come into play. For example, a controlling factor at the onset of the effect of cold, its intensity and duration will be the rate of penetration of the compounds through the epidermis or mucous membranes, and this may vary in different locations of the human body. Therefore, the formulation of the actual products according to this invention will be carried out largely on an empirical basis although the test results and other figures presented herein will be useful as a guide, especially in the formulation of products for oral administration. , since the test procedure

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which will be described involves oral administration of the compound. Of course, a similar test can be devised in order to measure the relative activities of the compounds in another area of the body, for example, the face or the forearm, and this will be a useful guide in choosing the compounds that are going to be used in preparations for external topical use. It will also be noted that the test procedure described is performed on a statistical basis. This is necessary since the sensitivity to these compounds will vary not only from one compound to another and from one part of the body to another, but also from one individual to another. Tests of this nature are commonly used in the test of organoleptic properties, for example, the taste and smell of organic and inorganic compounds, see Kirk-Othmer: Encyclopedia of Chemical Technology, 2nd ed. (1967), vol. 14, pages 336-344.

The following test procedure is aimed at determining the minimum amount of the test compound required to produce a perceptible cold effect in a person of medium sensitivity, this minimum amount being called the threshold for that particular compound. The tests are carried out on a panel selected from 6 people of medium sensitivity to 1-menthol.

The following procedure is used to select a medium sensitivity test panel. Known amounts of 1-menthol in solution in petroleum ether (eg 40-60 ° C) are arranged in 5 mm squares of filter paper, after which the solvent is allowed to evaporate. A panel of observers gathers and they are asked to put a square impregnated on the tongue, and say if a cold effect is present or absent. The amount of 1-menthol in each impregnated square is gradually reduced from a value substantially above 0.25 micrograms per square to substantially below 0.25 micrograms, the exact range being indifferent. Conveniently, you start with squares that contain 2.0 micrograms, and each time half of the previous square, that is, the second test square contains 1.0 micrograms, the third 0.5 micrograms, and so on. Each quantity is tested on the tongue at least 10 times. In this way the thresholds of stimulation of the cold receptors by l-menthol are determined for each individual of the panel, the threshold for each individual being the amount of l-menthol for which, in a series of not less than 10 applications test, a cold effect is described in 50% of cases. Then, six panel members are selected whose threshold for l-menthol is in the range of 0.1 micrograms to 10 micrograms and whose average threshold is around 0.25 micrograms, considering this selected panel as the test panel medium sensitivity

To test the activity of the agents with cold effect, the above procedure is repeated using only the 6 panel members selected, with medium sensitivity to l-menthol. The individual thresholds for each test compound in each of the 6 panel members selected are determined, and averaged. Those compounds whose average threshold in the selected test panel is 100 micrograms or less, preferably 50 micrograms or less, are considered to possess cooling activity according to this invention.

Examples of other cold-effect agents that can be used in the compositions described herein include:

(1) a compound represented by the formula (I):

image 1

wherein R2 and R3 each represent a hydrogen atom or a hydroxyl group,

image2 represents a link

single or double bond, applying in the following definition;

(2) a compound represented by the formula (II):

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image3

wherein R4 represents a hydrogen atom or a methyl group, R5 represents a hydrogen atom, a lower alkyl group or a 2-alkoxyethyl group;

(3) a compound represented by the formula (III):

image4

where n represents an integer from 1 to 10;

(4) a compound represented by the formula (IV):

image5

wherein R6 represents a hydrogen atom, a straight or branched chain alkyl or alkenyl group, or a straight or branched chain hydroxyalkyl group;

15 (5) N-ethylamide of l-mentylacetic acid; Y

(6) N, 2,3-Trimethyl-2- (1-methyl ethyl) butanamide.

Specific examples of other cold-effect agents that can be employed in the heat-effect compositions include, without limitation, isopulegol, 3- (l-methoxy) propane-1,2-diol, 3- (l-mentoxy) -2-methylpropane-1,2diol, p-menthane-2,3-diol, p-menthane-3,8-diol, 6-isopropyl-9-methyl ~ 1,4-dioxospiro [4,5] decane-2 -methanol, 20-mentyl succinate and its alkaline earth metal salts, trimethylcyclohexanol, N-substituted p-methane-3-carboxamides, tertiary and secondary acyclic carboxamides, N-ethyl-2-isopropyl-5-methylcyclohexanecarboxamide, Japanese mint oil ( Mentha arvensis), peppermint oil, chin, menthol glycerolcetal, menthol lactate, 3- (lmentoxy) ethan-1-ol, 3- (l-mentoxy) propan-1-ol, 3- (l-mentoxy) butan-1-ol, l-mentylacetic acid N-ethylamide, l-mentyl 4-hydroxypentanoate, l-mentyl 3-hydroxybutyrate, N, 2,3-trimethyl-2- (1-methyl ethyl) -butanamide, WS -3,

25 WS-12, WS-14 and spearmint oil.

Other cold-effect agents may include, for example, 3- (l-mentoxy) propane-1,2-diol, 3- (l-mentoxy) -2-methylpropane-1,2-diol, p-menthane-3.8 -diol, 3- (l-mentoxy) ethan-1-ol, 3- (l-mentoxy) propan-1-ol and 3- (l-mentoxy) butan-1-ol. Particularly desirable are 3- (l-mentoxy) propan-1,2-diol, 3- (l-mentoxy) -2-methylpropane-1,2-diol, N, 2,3-trimethyl-2- (1

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methylethyl) -butanamide and trimethylisopropylbutanamide.

Agents with heat effect

The heat effect composition includes an agent with physiological heat effect (also called "heat effect agent"). Suitable levels of heat-effect agent are around 0.001 to about 10% by weight of the heat effect composition, specifically from about 0.01 to about 5% by weight of the effect effect composition. heat, and more specifically from about 0.05 to about 3% by weight of the heat effect composition.

The heat-effect agents can be tested using a test modification for the cold-effect agents described above, the test being modified to use benzyl alcohol as a reference sample instead of menthol, and ask panelists that report on the presence or absence of a heat effect instead of a cold effect.

The heat-effect agents used in the invention are ginger, vanillylbutyl ether, capsicum oleoresin and piperine.

Other illustrative heat effect agents include, without limitation, vanillic alcohol, vanillyl alkyl or alkenyl ethers represented by the formula (V):

image6

wherein R7 represents a hydrogen atom or a straight or branched chain alkyl or alkenyl group having 1 to 10 carbon atoms, conveniently 1 to 6 carbon atoms, such as vanillylethyl ether, vanillylpropyl ether, vanillylbutyl ether, vanillylpentyl ether and vanillylhexyl ether; vanillin propylene glycol; ethyl vinyl vanillin propylene glycol; compounds represented by the formula (VI):

image7

wherein R 8 represents a straight or branched chain alkyl or alkenyl group; gingerone; 4- (l-Methoxymethyl) -2 (3,4'-dihydroxyphenyl) -1,3-dioxolane; 4- (l-Methoxymethyl) -2- (2'-hydroxy-3'-methoxyphenyl) -1,3-dioxolane; Capsicum tincture and ginger extract.

Examples of other suitable heat-effect agents include, without limitation: vanillic alcohol n-butyl ether, vanillic alcohol n-propyl ether, vanillic alcohol isopropyl ether, vanillic alcohol isobutyl ether, vanillic alcohol n-amyl ether, vanyl alcohol isoamyl ether , vanillic alcohol n-hexyl ether, vanillic alcohol methyl ether, vanillic alcohol ethyl ether, gingerol, shogaol, paradol, zingerone, capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsacrylic acid, benzyl alcoholic acid, ethyl alcohol , eugenol, cinnamon oil, cinnamic aldehyde, phosphate derivatives thereof, and the commercially available heat effect agent David Michael Heat, available from David Michael & Co., Inc., 10801 Decatur Road, Philadelphia, PA 19154, USA The phosphate derivatives mentioned are those described in WO 97/02273. In some embodiments, mixtures of heat-effect agents can also be used.

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Heat effect agents particularly suitable for use in the heat effect compositions of some embodiments include vanillylethyl ether, vanillylpropyl ether, vanillylbutyl ether, vanillylpentyl ether, vanillyl hexyl ether, gingerone, capsicum tincture and ginger extract. In some desirable embodiments, the heat-effect agent may be vanillylbutyl ether, vanillylpentyl ether, vanillyl hexyl ether or capsicum tincture.

Compositions with heat effect

As described above, heat effect compositions include a combination of at least one heat effect agent and at least one cold effect agent. The cold effect agent intensifies and / or prolongs the heat effect provided by the compositions when consumed or applied to the skin. Any of the heat-effect agents and cold-effect agents set forth above may be used. The heat effect composition may also include a vehicle, such as water or a bulk sweetener, which is described in more detail below.

For example, the heat-effect composition can be diluted with a diluent safe for the human organism, such as ethanol or pure water, at an appropriate dilution decided according to the intended use, for example about 1: 2 to 1: 10,000 . The heat-effect agent may be present in an amount of, for example, 0.1 to 50% by weight, specifically 0.5 to 10% by weight, more specifically 1 to 5% by weight and even more specifically around 2.5 to about 4.0% by weight. The cold-effect agent may be present in an amount of 0.01 to about 10% by weight, specifically about 0.05 to about 7% by weight, more specifically about 0.1 to about 5% by weight and even more specifically about 0.2 to about 3% by weight.

For oral administration preparations, the heat effect composition may be incorporated into a flavor composition. The flavor composition is not particularly limited, and any flavor known in the art can be used for use in foods, beverages or oral care products. Examples of suitable flavors include citrus flavors, such as an orange flavor, a lemon flavor, a lime flavor, a grapefruit flavor, a yuzu flavor (Chinese lemon) and a Sudachi flavor; fruit flavors, such as an apple flavor, a grape flavor, a strawberry flavor, a pineapple flavor, a banana flavor, a peach flavor, a melon flavor, an apricot flavor, a ume flavor (Japanese apricot), a cherry flavor, a raspberry flavor, a blueberry flavor and a tropical fruit flavor; dairy flavors, such as a milk flavor, a butter flavor, a cheese flavor, a cream flavor and a yogurt flavor; a vanilla flavor; tea or coffee flavors, such as a green tea flavor, an oolong tea flavor, a tea flavor, a cocoa flavor, a chocolate flavor and a coffee flavor; Mint flavors, such as a peppermint flavor, a green peppermint flavor and a Japanese peppermint flavor; spicy flavors, such as a taste of asafoetida, a taste of ajowan, a taste of anise, a taste of angelica, a taste of fennel, a taste of allspice, a taste of cinnamon, a taste of chamomile, a taste of mustard, a taste of cardamom, a caraway flavor, a cumin flavor, a clove flavor, a pepper flavor, a coriander flavor, a sassafras taste, a salty taste, a Zanthoxyli fructus flavor, a Perilla flavor, a juniper berry flavor, a ginger flavor, a star anise flavor, a spicy radish flavor, a thyme flavor, a tarragon flavor, a dill flavor, a capsicum flavor, a taste of nutmeg, a basil flavor, a marjoram flavor, a rosemary flavor, a bay leaf flavor and a wasabi flavor (Japanese horseradish); meat flavors, such as a taste of beef, a taste of pork and a taste of chicken; marine flavors, such as a fish flavor, a seafood flavor, a crustacean flavor, a dry and smoked fish flavor, and a seaweed flavor; alcoholic flavors, such as a taste of wine, a taste of whiskey, a taste of brandy, a taste of rum, a taste of gin and a taste of liquor; floral flavors; and vegetable flavors, such as an onion flavor, a garlic flavor, a cabbage flavor, a carrot flavor, a celery flavor, mushroom flavor and a tomato flavor. For details of the compositions of these flavors, see the Japanese Patent Office Gazette 12 (2000) -1 [7270], Known and Customary Techniques (Perfumes), II. Food Flavors The heat effect composition can be used as a mixing component or as an additive component in the mixture of flavors or as an additive after mixing.

The heat effect composition or flavor composition can be used as an additive component to various products. The content of the composition with heat effect in a final product is subject to a wide variation depending on the type of product, the amount of product to be applied, the mode of use or application of the product, and the like.

The heat effect composition may be used in any compositions intended for oral, cutaneous or mucosal administration as a component to provide a sensation of heat, to prolong the sensation of heat, or to displace the perception of heat over time or in The ubication. Products to which the heat effect composition is applicable include, without limitation, food and drink, such as candies, drops, chewing gums, tablets, chocolates, cakes, cookies, snacks, bread, tea, coffee, juice, fruit drinks, fruit wine, dairy drinks, soft drinks, alcoholic beverages, condiments, salad dressings, and sauces; and oral care preparations, such as mouthwashes, toothpaste, nebulizers, beverages, medicinal drops, gargles and chews.

In addition to the heat effect composition, these products may contain other additives depending on their use. By

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For example, additives authorized by food safety laws can be added to food and beverages, as necessary. Useful additives include saccharides, sweeteners, inorganic salts, emulsifiers, acidulants, flavors, colors, antioxidants, gasifiers, thickeners, vegetable oils, milk and other dairy products. In general, bakery products may include wheat flour (base), butter, a gasifying agent, for example baking powder, an emulsifier, for example an ester of sucrose fatty acid, saccharides, for example sugar, inorganic salts and flavors Chocolate may include cocoa dough (base) cocoa butter, saccharides, for example sugar, milk and an emulsifier. Emulsified dressings may include salad oil, water, vinegar, sugar, thickener polysaccharides and sweeteners. Chewing gum may include a gum base, saccharides, such as sugar, glucose and starch syrup, and flavors. Sweets may include saccharides, acidifiers, for example citric acid, sweeteners, flavors and colors. Orange fruit drinks may include orange juice, sweeteners, for example isomerized sugars, acidifiers, for example citric acid, and antioxidants, for example vitamin C. Dairy drinks with fruits may comprise fruit juice, dairy products such as milk and skimmed milk powder, saccharin, for example sugar, stabilizers, for example carboxymethyl cellulose, acidulants (also known as food acids), for example citric acid, and flavors, for example a pineapple flavor. In some embodiments, food acids and / or salts (or ingredients that provide a salty taste) further intensify the intensity and / or duration of the sensation of heat.

In particular embodiments, as will be described in more detail below, heat effect compositions are used in chewing gums. Some chewing gum formulations are described in, for example, US Pat. No: 6,627,233, 6,685,916 and 6,696,044.

Additives that can be used in the preparations include inorganic salts, inorganic oxides, organic salts, thickeners, wetting agents, emulsifiers, surfactants, humectants, alcohols, color additives, flavors and, if desired, medical ingredients, such as drugs raw, hemostatic, circulation stimulants, anti-inflammatory agents, astringents, antibacterial and / or antifungal agents, and bactericides. For example, the toothpaste may comprise abrasives, such as calcium phosphate, calcium carbonate, aluminum hydroxide, silica, and calcium pyrophosphate; wetting agents, such as glycerin, sorbitol and propylene glycol; tackifiers, such as carboxymethyl cellulose, carrageenan and hydroxyethyl cellulose; surfactants, such as sodium lauryl sulfate, N-acylglutaminates and sucrose fatty acid esters; sweeteners, such as sodium saccharin, stevioside and xylitol; and medicinal components, such as vitamin E, blue, aluminum chlorohydroxyalantoinate, dextranase, hinokithiol, lysozyme chloride and chlorhexidine.

Food acids may include, without limitation, acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, gluconic acid, lactic acid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaric acid , aspartic acid, benzoic acid, caffeothanic acid, isocitric acid, citralamic acid, galacturonic acid, glucuronic acid, glyceric acid, glycolic acid, ketoglutaric acid, α-ketoglutaric acid, lactoisocitric acid, oxalacetic acid, pyruvic acid, quinic acid, shikic acid , succinic acid, tannic acid, hydroxyacetic acid, subic acid, sebacic acid, azelaic acid, pimelic acid, capric acid, and combinations thereof.

Salts that provide salty taste may include sodium chloride and / or potassium chloride. The salty taste can also be provided by ingredients such as yeast extracts, protein hydrolysates, soy sauce and the like.

In some embodiments provided herein, the heat effect composition includes: at least one heat effect agent that includes ginger in an amount of up to about 5% by weight of the composition, vanillylbutyl ether in an amount of about 15 % to about 80% by weight of the composition, capsicum oleoresin in an amount of about 15% to about 55% by weight of the composition and piperine in an amount of about 0.00001% to about 35% by weight of the composition; and at least one cold-effect agent that includes menthol in an amount of up to about 2% by weight of the composition, N, 2,3-trimethyl-2-isopropylbutanamide in an amount of up to about 1% by weight of the composition and N-ethyl-pmentane-3-carboxamide in an amount of up to about 1% by weight of the composition.

Chewing gum compositions

In some embodiments, the heat effect compositions described above are used in chewing gums. Chewing gum compositions are well known in the art and are described in depth in, for example, US Pat. No. 6,685,916, 6,627,233 and 6,696,044, some of which are summarized herein.

As used herein, it is understood that the term "chewing gum" includes any composition of chewing gum. Chewing gum compositions typically include one or more chewing gum bases, flavoring agent and bulk sweeteners. The chewing gum compositions may be coated or uncoated, and be in the form of sheets, bars, granules, balls and the like. The formulation of the different forms of the chewing gum compositions will be similar, but may vary with respect to the proportion of the ingredients. For example, coated chewing gum compositions may contain a

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lower percentage of softeners. The granules and balls have a small chewing gum core, which is then coated, either with a sugar solution or with a sugar-free solution, to create a hard shell. The sheets and bars are generally formulated to have a softer texture than the chewing gum core. To overcome any damaging softening effect that the surfactant could have on the chewing gum base, it is desirable to formulate a chewing gum sheet or bar with a firmer texture (i.e., with less softener than is typically used) .

The heat effect composition can be used both in ordinary chewing gum or in the swelling gum. Chewing gum with central filling is another common form of chewing gum in which the composition with heat effect can be used. The chewing gum portion has a composition and mode of manufacture similar to that described above. However, the central filling is typically an aqueous solution or gel, which is injected into the center of the chewing gum during processing. The heat effect compositions, or the heat effect agents and cold effect agents, could optionally be incorporated together

or separately in the central filling during the manufacture of the filling or in the chewing gum. The chewing gum with central filling can also be optionally coated and can be prepared in various ways, for example in the form of a lollipop.

In some embodiments, it is desirable to use a coated chewing gum in which the combination of heat and cooling agents or heat effect compositions is in at least one of the core and the coating.

The chewing gum composition of some embodiments includes a chewing gum base and other typical components of chewing gum composition such as sweeteners, softeners, flavoring agents and the like. The chewing gum composition may contain a reduced amount of softening agents such as lecithin or glycerin, or it may omit softeners. In addition, the chewing gum composition may contain a greater or lesser amount of sugar-alcohols than conventional chewing gum compositions, to facilitate administration.

According to one aspect of the chewing gum composition, during the manufacture of the chewing gum composition the composition with heat effect is added, that is, together with the sweeteners, flavoring agents and the like.

In a further aspect of the invention, the chewing gum base generally includes elastomers, elastomer plasticizers, waxes, greases, oils, emulsifiers, fillers, texturizers, and may include a desirable combination of heat-effect agents and with the effect of cold or the composition with the effect of heat, as described above. Elastomers constitute about 5% to 95% by weight of the chewing gum base, specifically about 10% to 70% by weight and more specifically about 15% to 45% by weight of the chewing gum base. . The elastomer may be any water insoluble polymer known in the art, and includes those chewing gum polymers used for chewing gums and swelling gums. Illustrative examples of suitable polymers in chewing gum bases include both natural and synthetic elastomers. Examples of elastomers include synthetic elastomers such as polyisobutylene, polybutylene, isobutylene-isoprene copolymers, styrene-butadiene copolymers, polyvinyl acetate and the like. Elastomers may also include natural elastomers such as natural rubber, and also natural chewing gums such as jelutong, lechi caspi, perillo, massaranduba balata, chewing gum, gutta hang kang or mixtures thereof. Other elastomers are known to people with ordinary skill in the art.

Elastomer plasticizers modify the firmness of the finished chewing gum when used in the chewing gum base. Elastomer plasticizers are typically present in an amount of up to about 75% by weight of the chewing gum base, specifically from about 5% to 45% by weight, and more specifically from about 10% to 30% in Chewing gum base weight. Examples of elastomer plasticizers include natural rosin esters such as partially hydrogenated rosin glycerol ester, pine oil rosin glycerol ester, partially hydrogenated rosin pentaerythritol esters, partially hydrogenated rosin methyl and methyl esters and the like. Synthetic elastomer plasticizers such as terpene resins can also be used in the gum base composition.

Waxes include synthetic and naturally occurring waxes such as polyethylene, beeswax, carnauba and the like. Petroleum waxes such as paraffin can also be used. When present in the chewing gum base, the waxes used will have a melting point below 60 ° C and preferably between about 45 ° C and about 55 ° C. Waxes may be present in an amount of up to about 30% by weight of the chewing gum base. However, typically, the wax may be present in the chewing gum base in an amount of about 6% to about 10%, and more specifically, from about 7% to about 9.5% by weight of the chewing gum base. Waxes assist in curing the final gum and help improve the release of flavor and can prolong the shelf life of the product.

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The chewing gum base may also include emulsifiers that help disperse the immiscible components in a single stable system. Emulsifiers useful in this invention include glyceryl monostearate, lecithin, fatty acid monoglycerides, diglycerides, propylene glycol monostearate and the like, and mixtures thereof. The emulsifier can be used in amounts of about 2% to about 15%, and more specifically about 7% to about 11%, by weight, of the chewing gum base.

The charges modify the texture of the chewing gum base and help in its elaboration. Examples of such fillers include calcium carbonate, magnesium carbonate, aluminum hydroxide, magnesium and aluminum silicates, clay, alumina, talc, titanium oxide, cellulose polymers, tricalcium phosphate, dicalcium phosphate, calcium sulfate and the like. . Loads are typically present in an amount of from 1% to 60% by weight. Conveniently, the amount of charge, when used, will be present in an amount of about 15% to about 40%, and more specifically of about 20% to about 30%, by weight, of the rubber base of chew.

The chewing gum base may include plasticizers or softeners to provide various desirable textures and consistency properties. Examples of softeners used in the chewing gum base include hydrogenated and partially hydrogenated vegetable oils, cocoa butter, glycerol monostearate, glycerol triacetate, di- and triglycerides, fatty acids such as stearic acid, palmitic acid, oleic acid, linoleic acid, linolenic acid and the like. Plasticizers and softeners are generally used in the chewing gum base in amounts up to about 20% by weight of the chewing gum base. Softeners are typically present in chewing gum compositions in amounts of about 0.5% to 10% by weight, based on the total weight of the chewing gum composition.

The chewing gum base constitutes between 5% and 95% by weight of the chewing gum composition, more typically from 10% to 50% by weight, and very typically from about 25% to 35% by weight of the gum. of chewing A higher amount of chewing gum base is desirable.

Various traditional ingredients can be included in the chewing gum base in effective amounts, such as flavoring agents and coloring agents, antioxidants, preservatives and the like. For example, titanium dioxide and other dyes suitable for food, pharmaceutical and cosmetic applications, known as F.D. & C dyes, can be used. An antioxidant such as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), propyl gallate, vitamin E and mixtures thereof may also be included. Other conventional chewing gum additives known to a person with ordinary skill in the art of chewing gum can also be used in the chewing gum base.

The chewing gum compositions may include amounts of conventional additives selected from the group consisting of sweetening agents, plasticizers, softeners, emulsifiers, waxes, fillers, volume conferring agents (excipients, extenders, fillers, sweeteners), mineral adjuvants, flavoring agents and coloring agents, antioxidants, acidulants, thickeners, medications, oral care active substances, such as remineralizing agents, antimicrobials and dental bleaching agents, as described in US Pat. No. 10 / 901,511, of the same assignee and also pending, filed on July 29, 2004 and entitled "Tooth Whitening Compositions and Delivery Systems Therefor" and the like, and mixtures thereof. same. Some of these additives may serve more than one purpose. For example, in sugarless gum compositions, a sweetener such as maltitol or other sugar alcohol may also function as a volume-conferring agent.

Sweeteners suitable for use in chewing gum compositions include both natural and artificial sugar and sugar-free bulk sweeteners. Bulk sweeteners may be present in amounts of about 5% to about 99% by weight of the chewing gum composition.

Sweeteners are typically present in chewing gum compositions in amounts of about 20% to 80% by weight, specifically about 30% to 60% by weight. High intensity sweeteners, such as sucralose, aspartame, neotame, acesulfame salts and the like, are typically present at up to about 1.0% by weight.

Suitable sugar sweeteners include monosaccharides, disaccharides and polysaccharides such as, without limitation, sucrose (sugar), dextrose, maltose, dextrin, xylose, ribose, glucose, mannose, galactose, fructose (levulose), invert sugar, fructose syrups. oligosaccharides, partially hydrolyzed starch, corn syrup solids and mixtures thereof.

Suitable unsweetened bulk sweeteners include sugar alcohols (or polyols) such as, without limitation, sorbitol, xylitol, mannitol, galactitol, maltitol, hydrogenated isomaltulose (ISOMALT), lactitol, erythritol, hydrogenated starch hydrolysates, and mixtures thereof. same.

Suitable hydrogenated starch hydrolysates include those described in US Pat. No. 4,279,931 and various syrups and / or hydrogenated glucose powders containing sorbitol, maltitol, hydrogenated disaccharides, hydrogenated higher polysaccharides, or mixtures thereof. Hydrogenates of hydrogenated starch are

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They prepare mainly by controlled catalytic hydrogenation of corn syrups. The resulting hydrogenated starch hydrolysates are mixtures of monomeric saccharides, dimers and polymers. The relative proportions of these different saccharides confer different properties to different hydrogenated starch hydrolysates. Also useful are mixtures of hydrogenated starch hydrolysates, such as LYCASIN®, a commercially available product manufactured by Roquette Freres of France, and HYSTAR®, a commercially available product manufactured by SPI Polyols, Inc. of New Castle, Delaware.

In some embodiments, high intensity sweeteners can be used. Without being limited to particular sweeteners, representative categories and examples include:

(to)

water-soluble sweetening agents such as dihydrochalcone, monelin, stevia, stevioside, rebaudioside A, glycyrrhizin, dihydroflavenol and sugar alcohols such as sorbitol, mannitol, maltitol, xylitol, erythritol and amino-alkenic acid ester-amides such as amino acids such as amino acids described in US Pat. No. 4,619,834, and mixtures thereof;

(b)

Water-soluble artificial sweeteners such as soluble saccharin salts, that is, sodium or calcium salts of saccharin, cyclamate salts, sodium, ammonium or calcium salt of 3,4-dihydro-6-methyl-1,2 , 3-oxathiazin-4ona-2,2-dioxide, the potassium salt of 3,4-dihydro-6-methyl-1,2,3-oxathiazin-4-one-2,2-dioxide (acesulfame-K) , the free acid form of saccharin, and mixtures thereof;

(C)

dipeptide-based sweeteners, such as sweeteners derived from L-aspartic acid, such as L-aspartyl-L-phenylalanine methyl ester (aspartame) and materials described in US Pat. No. 3,492,131, L-alpha-aspartyl-N- (2,2,4,4-tetramethyl-3-thienyl) -D-alaninamide hydrate (alitame), 1-methyl ester of N- [N- (3,3-dimethylbutyl) -L-aspartyl] -L-phenylalanine (neotame), methyl esters of L-aspartyl-L-phenylglycine and L-aspartyl-L-2,5-dihydrophenyl-glycine, L-aspartyl-2,5-dihydro-L-phenylalanine; L-aspartyl-L- (1-cyclohexen) alanine and mixtures thereof;

(d)

water-soluble sweeteners derived from water-soluble natural sweeteners, such as chlorinated derivatives of common sugar (sucrose), for example derivatives of chlorodeoxy sugars such as derivatives of chlorodeoxysaccharide or chlorodeoxygalactosacarose, known, for example, under the product name Sucralose; Examples of chlorodeoxysaccharide and chlorodeoxygalactosacarose derivatives include, without limitation:

1-chloro-1'-deoxysaccharide; 4-chloro-4-deoxy-alpha-D-galactopyranosyl-alpha-D-fructofuranoside, or 4-chloro-4-deoxygalactosacarose; 4-Chloro-4-deoxy-alpha-D-galactopyranosyl-1-chloro-1-deoxy-beta-D-fructo-furanoside, or 4,1'-dichloro-4,1'-dideoxygalactosacarose; 1 ', 6'-dichloro-1', 6'-dideoxyisacrose; 4-Chloro-4-deoxy-alpha-D-galactopyranosyl-1,6-dichloro-1,6-dideoxy-beta-D-fructofuranoside, or 4,1 ', 6'-trichloro-4,1', 6'-trideoxygalactosacarose ; 4,6-dichloro-4,6-dideoxy-alpha-D-galactopyranosyl-6-chloro-6-deoxy-beta-D-fructofuranoside, or 4,6,6'-trichloro-4,6,6'trideoxygalactosacarose; 6.1 ', 6'-trichloro-6.1', 6'-trideoxysaccharide; 4,6-Dichloro-4,6-dideoxy-alpha-D-galacto-pyranosyl1,6-dichloro-1,6-dideoxy-beta-D-fructofuranoside, or 4,6,1 ', 6'-tetrachloro-4 , 6,1 ', 6'-tetradeoxygalactosacarose; and 4,6,1 ', 6'tetradeoxyisacarose, and mixtures thereof;

(and)

 protein-based sweeteners, such as Thaumaoccous danielli (thaumatine I and II) and talin;

(F)

 the monatin sweetener (2-hydroxy-2- (indole-3-ylmethyl) -4-aminoglutaric acid) and its derivatives; Y

(g)

 the sweetener They have it guo (also sometimes called "They have it kuo").

Intense sweetening agents can be used in many different physical forms well known in the art to provide an initial burst of sweetness and / or a prolonged feeling of sweetness. Without limitation, such physical forms include free forms, such as spray dried, powdered, pearl forms, encapsulated forms, and mixtures thereof.

Flavoring agents, which may vary over a wide range, can be selected in amounts of about 0.1% to 10.0% by weight, preferably about 0.5% to 5.0% by weight. Flavoring agents for use in chewing gum compositions are well known and include citrus oils, peppermint oil, spearmint oil, gaulteria oil, menthol, cinnamon, ginger and the like.

Other materials that may be present in the chewing gum composition of the present invention include antioxidants (for example, butylated hydroxyanisole, butylated hydroxytoluene, beta-carotenes, tocopherols), colorants, flavoring agents and the like.

Chewing gum products can be prepared using standard techniques and equipment known to those skilled in the art. Useful apparatus according to the embodiments described herein include mixing and heating apparatus well known in chewing gum manufacturing techniques, and therefore the selection of the specific apparatus will be apparent to the technician. For general chewing gum preparation processes, see US Pat. Nos. 4,271,197 of Hopkins et al., 4,352,822 of Cherukuri et al. and 4,497,832 of Cherukuri et al.

Coating techniques to apply a coating for a chewing gum composition such as the

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Bass coating and spray coating are well known. Some embodiments include coating with solutions adapted to build a layer of hard candy. For this, both sugar and sugar alcohols can be used, together with high intensity sweeteners, colorants, flavoring agents, binders and other conventional additives.

The sweetener may be present in an amount of from about 30% to 80% by weight of the coating syrup. A binder such as magnesium stearate in an amount of about 1% to 15% by weight of the coating syrup can be added to the coating syrup to intensify or promote adhesion. Optionally, smaller amounts of conventional additives may also be present. Sweeteners suitable for use in the coating syrup include sugar-free sweeteners such as polyhydric alcohols, for example xylitol, sorbitol, mannitol, and mixtures thereof; as well as maltitol, isomaltitol, hydrogenated starch hydrolysates, and hydrogenated glucose syrups. Mono-, di- and polysaccharides can also be included. For example, sugars such as sucrose, fructose, glucose, galactose and maltose can also be used as a sweetener. Other sweeteners suitable for use in the coating syrup include, without limitation, saccharin-free acid, water-soluble saccharin salts, cyclamate salts, Palatinit dihydrochalcones, glycyrrhizin, L-aspartyl-L-phenylalanine methyl ester, sweeteners based on amino acids, talin, steviosides, dihydrochalcone compounds, acesulfame salts and mixtures thereof.

Other ingredients may be added to the coating syrup in smaller amounts, including moisture absorbing compounds, non-stick compounds, dispersing agents and film-forming agents. Moisture absorbing compounds suitable for use in coating syrups include mannitol or dicalcium phosphate. Examples of useful non-stick compounds that can also function as fillers include talc, magnesium trisilicate and calcium carbonate. These ingredients can be used in amounts of about 0.5% to 5% by weight of the syrup. Examples of dispersing agents that can be used in the coating syrup include titanium dioxide, talc or other non-stick compounds as set forth above.

Normally the coating syrup is heated and a part thereof is deposited on the chewing gum cores. In general, a single deposition of the coating syrup is not sufficient to provide the desired amount or thickness of coating and it will generally be necessary to apply second, third or more layers of coating syrup in order to accumulate the weight and thickness of the coating. coating to desired levels with layers that are allowed to dry in-between layers.

In some embodiments of the chewing gum composition, the heat and cold effect agents or the heat effect composition are added to the coating. These components can be applied after coating syrup. More details about the preparation of chewing gum compositions can be found in Skuse's Complete Confectioner (13th edition) (1957) on pages 41-71, 133-144 and 255-262; and Sugar Confectionery Manufacture (2nd edition) (1995), compiled by E.B. Jackson, pages 258-286.

Confectionery compositions

In some embodiments, the heat effect compositions described above are used in confectionery products. Confectionery product compositions are well known in the art and are described in depth in, for example, US Pat. No. 6,685,916, 6,627,233 and 6,696,044 mentioned above.

The term "confectionery products", as used herein, includes, without limitation: nugados, candies, drum-coated products, gel candies, fondants, chewy candies, gum candies, pills, hard candies, candy with central filling, mints, troches, dragees, microcapsules and solid forms of rapid dissolution that include lyophilized forms (cakes, wafers, thin and compressed films) and solid forms of rapid dissolution that include compressed tablets. The term "fast dissolving solid form", as used herein, means that the solid dosage form dissolves in the oral cavity in less than about 60 seconds, desirably less than about

15 seconds and more desirably less than about 5 seconds. The tablets include disc-shaped solids, which may include a flavored base. The base can be a hard sugar candy, glycerinated jelly, or a combination of sugar with enough mucilage to shape it. Compressed tablet forms typically include one or more fillers (compressible sugar), flavoring agents and lubricants. As used herein, the term "confectionery products" may also include fat-based confectionery products such as chocolate, milk chocolate, dark chocolate, white chocolate and combinations thereof.

The confectionery compositions may include a confectionery base and any of the heat effect compositions described above. Confectionery compositions may also include a variety of optional additives, as provided in more detail below. When consumed, the heat effect composition is released from the confectionery product and imparts an intensified and more lasting sensation of heat than that provided by the composition in the absence of the cold effect agent.

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A confectionery base may include bulk sweeteners such as sugars and sugar-free bulk sweeteners, or the like, or mixtures thereof. Bulk sweeteners are generally present in amounts of about 0.05% to about 99% by weight of the composition.

A variety of traditional ingredients, in effective amounts, such as coloring agents, antioxidants, preservatives, sweeteners and the like can also be included in confectionery products. Coloring agents can be used in amounts effective to produce the desired color. Coloring agents may include pigments that can be incorporated in amounts of up to about 6% by weight of the composition. For example, titanium dioxide may be incorporated in amounts of up to about 2%, and preferably less than about 1%, by weight, of the composition. The dyes can also include natural food colors and dyes suitable for food, pharmaceutical and cosmetic applications. These dyes are known as dyes and lacquers F.D. & C. Acceptable materials for the above uses are preferably water soluble. Non-limiting illustrative examples include the indigoid dye known as F.D. & C. Blue No. 2, which is the disodium salt of 5,5-indigotindisulfonic acid. Similarly, the dye known as F.D. & C. Green No. 1 constitutes a triphenylmethane dye and is the monosodium salt of 4- [4- (N-ethyl-psulfoniobenzylamino) diphenylmethylene] - [1- (N-ethyl-Np-sulfoniumbenzyl) -delta-2,5-cyclohexadienimine ]. A complete list of all F.D. & C dyes can be found. and their corresponding chemical structures in the Kirk-Othmer Encyclopedia of Chemical Technology, 3rd edition, volume 5, pages 857-884.

Lubricants can also be added in some embodiments to improve the smoothness of the edible, such as, for example, embodiments of hard candy. Suitable lubricants include, without limitation, greases, oils, aloe vera, pectin and combinations thereof.

Similarly, in some embodiments the edible may have soft edges. In such embodiments, the edible can have any shape, for example square, circular or diamond-shaped, but the edges are rounded to provide a soft edible. Another way to provide softness to the edibles is to deposit the edible composition in molds during the manufacturing process. Accordingly, in some embodiments, the edible is deposited as described in more detail below.

Other conventional additives known to a person of ordinary skill in the art can also be used in confectionery compositions.

In some embodiments, confectionery compositions can be produced by batch processes. Such confectionery products can be prepared using conventional apparatus, such as fire ovens, cooking extruders and / or vacuum ovens. In some embodiments, the bulk sweetener (sugar or sugar free) and a solvent (eg, water) are combined in a mixing vessel to form a suspension. The suspension is heated to about 70 ° C to 120 ° C to dissolve all crystals or particles of sweetener and to form an aqueous solution. Once dissolved, heat and vacuum are applied to cook the batch and remove boiling water until a residual humidity of less than about 4% is achieved. The lot changes from a crystalline phase to an amorphous or vitreous phase. The composition can then be mixed with heat effect in the batch by mechanical mixing operations, together with any other optional additives, such as coloring agents, flavorings and the like. The batch is then cooled to about 50 ° C to 10 ° C to achieve a semi-solid or plastic-like consistency.

The optimum mixing required to uniformly mix the components during the manufacture of hard confectionery articles is determined by the time required to obtain a uniform distribution of the materials. Normally, mixing times of four to ten minutes have been acceptable. Once the caramel dough has been properly tempered, it can be cut into workable portions or it can be configured in the desired shapes that have the correct weight and dimensions. A variety of shaping techniques can be used, depending on the shape and size of the desired final product. Once the desired shapes have been configured, cold air is applied to allow the groceries to solidify uniformly, after which they are wrapped and packaged.

Alternatively, various continuous cooking processes that use thin film evaporators and injection ports can be used to incorporate ingredients that include heat-effect compositions.

Useful appliances according to some embodiments comprise cooking appliances and mixers well known in the confectionery manufacturing techniques, and the selection of specific appliances will be apparent to a person skilled in the art.

In addition, in some embodiments, various confectionery configurations with multiple regions can be employed. These configurations may include, without limitation, central filling with liquid, central filling with powder, hard coating, soft coating, stratification, layered distribution and batter. In some embodiments, the heat effect composition may be included in one region or in multiple regions of the product.

Confectionery compositions in the form of pressed tablets such as mints can generally be prepared by combining sugar or sugar substitute, finely sifted, flavoring agent

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(for example, peppermint flavor), volume conferring agent such as gum arabic, and an optional coloring agent. The flavoring agent and the volume conferring agent are combined and then, gradually, the sugar or sugar substitute is added together with a coloring agent, if necessary.

The product is then granulated, passing it through a sieve of the desired mesh size (for example 12 mesh) and then dried at typically 55 ° C to 60 ° C. The resulting powder is fed to a compressing machine equipped with a large punch and the resulting pellets are broken into granules and then compressed.

Hard candies usually contain sugar or sugar substitute, glucose, water, flavoring agent and optional coloring agent. The sugar is dissolved in the water and then glucose is added. The mixture is boiled. The resulting liquid is poured onto a greased plate, to which a coloring agent may have been previously added, and cooled. The flavoring agent is then added and kneaded into the cooled dough. The resulting mixture is then fed to a set of rollers with cavities or "drop-roller" known in the art to provide the final shape to the hard candy.

A knotting composition typically includes two main ingredients, a hard candy and a slush. For example, egg albumin or substitute water is combined with it and beaten with rods to form a light foam. Sugar and glucose are placed in water and typically boiled at a temperature of about 130 ° C to 140 ° C, and the resulting cooked product is poured into a mixing machine and beaten until creamy. The whipped albumin and flavoring agent are combined with the creamy product and then the combination is thoroughly mixed.

More details about the preparation of confectionery compositions can be found in Skuse's Complete Confectioner (13th edition) (1957) on pages 41-71, 133-144 and 255-262; and Sugar Confectionery Manufacture (2nd edition) (1995), compiled by E.B. Jackson, pages 129-168, 169-188, 189-216, 218-234 and 236-258.

Soft confectionery compositions

In some embodiments, the product administered orally may be in the form of various soft confectionery formats. Soft confectionery formats may include, without limitation, knotted, caramel, toffee, gums and jellies.

The soft confectionery compositions may include a confectionery base and any of the heat effect compositions described above, which may include at least one heat effect agent and at least one cold effect agent. Soft confectionery compositions may also include a variety of optional additives, such as any of the additives indicated above in the section describing confectionery compositions. When consumed, the heat effect composition is released from the soft confectionery product and provides an intensified and / or more lasting sensation of heat than the composition in the absence of the cold effect agent or agents.

Some soft confectionery compositions include creasing compositions, which may include two main components, a hard candy and a slush. For example, egg albumin or substitute water is combined with it and beaten with rods to form a light foam. Sugar and glucose are placed in water and typically boiled at temperatures of about 130 ° C to 140 ° C, and the resulting cooked product is poured into a mixing machine and beaten until creamy. The whipped albumin and flavoring agent are combined with the creamy product and then the combination is thoroughly mixed.

In some embodiments, a candy composition may include sugar (or sugar substitute), corn syrup (or polyol syrup), partially hydrogenated fat, dairy solids, water, butter, flavors, emulsifiers and salt. To prepare the caramel, you can mix together the sugar / sugar substitute, corn syrup / polyol syrup and water, and dissolve them by heat. The milk solids can then be incorporated into the dough by mixing, to form a homogeneous mixture. They can then be mixed with heat under the secondary ingredients. The heating can then be increased until it boils. Once enough water has been removed and the color / taste has developed, the dough can be cooled slightly and temperature sensitive ingredients can be incorporated by mixing before unloading and forming / molding / wrapping the finished product.

In some embodiments, a toffee composition may include sugar (or sugar substitute), corn syrup (or polyol syrup), partially hydrogenated fat, water, flavors, emulsifiers and salt. The process to prepare toffee can be similar to that of caramel and, optionally, the final toffee dough can be stretched to develop its desired texture.

In some embodiments, a gum composition may include sugar (or sugar substitute), corn syrup.

(or polyol syrup), gelatin (or suitable hydrocolloid), taste, color, and optionally acidic. The gum can be prepared by hydrating the appropriate gelatin or hydrocolloid, heating the sugar / corn syrup (sugar substitute / polyol syrup) and combining the two components with heat. Once the mixture

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When combined, it reaches its final temperature or the appropriate level of sugar solids, components such as flavor, color and the like can be incorporated into the mixture and then poured into molds before cooling, wrapping and finishing. Various treatments can be applied to the surface, such as wax or grease applications, to decrease adhesion.

In some embodiments, a gelatin composition may include a starch-based gelatin or a pectin-based gelatin. As in the case of gums, gelatin products can be produced by hydrating the hydrocolloid and combining the hydrated mixture with a boiled syrup component. The mixture can then be cooked until it reaches a final moisture content, and secondary components can be incorporated. As in the case of gums, jelly candies can be poured into molds such as starch molds. As in the case of gums, surface treatments, such as fats or waxes, can be applied. In addition, jelly candies may have dry surface treatments, such as sugar sprinkling applications, acid, sugar pellets or non-pareils, and the like.

In addition, in some embodiments, various soft confectionery configurations with multiple regions can be used. These configurations may include, without limitation, central filling with liquid, central filling with powder, hard coating, soft coating, stratification, layered arrangement and batter. In some embodiments, the heat effect composition may be included in one region or in multiple regions of the product.

Chocolate confectionery compositions

In some embodiments, the orally administered product may be in the form of various chocolate confectionery formats. Chocolate confectionery products may include milk chocolate, dark chocolate and / or white chocolate. Milk chocolate may include milk solids along with other milk chocolate ingredients such as cocoa liquor, cocoa butter and / or other fats, sweeteners, emulsifiers, flavors and the like. In some embodiments, milk solids may be in an amount from 5% by weight of the milk chocolate composition to amounts greater than 40% by weight of the milk chocolate composition. Dairy solids may be in the form of dried milk powder or liquid milk.

Dark chocolate may include ingredients such as milk chocolate, but it may have little or no milk solids components. White chocolate may include ingredients such as fats, sweeteners, flavors, emulsifiers and the like, but it does not contain cocoa liquor. White chocolate is also known as a composite coating.

Suitable methods for the combination of chocolate ingredients are well known to those skilled in the art and include, for example, a food grade mixer, a blender, etc.

The present heat effect compositions will now be illustrated in greater detail with reference to the following Examples, and in view of the Comparative Examples, but it should be understood that the heat effect compositions are not limited thereto. Unless otherwise indicated, all percentages are by weight.

Examples

Example 1:

Heat effect compositions are prepared which include heat effect agents and cold effect agents in the amounts indicated in Table 1. As shown in Table 1, heat effect agents include ginger, vanillylbutyl ether (VBE ), capsicum oleoresin and piperine. The cold-effect agents shown in Table 1 include menthol, N, 2,3-trimethyl-2-isopropylbutanamide (WS-23) and N-ethyl-p-menthane-3carboxamide (WS-3). In Table 1, the heat effect compositions of the invention include Compositions A, C and D. The comparative composition shown in Table 1 is Composition B, which does not include the addition of a cold effect agent.

Table 1: Compositions with heat effect A-D

Component

% in weigh

TO

B C D

Ginger

3-4 0 0 2-4

Vanillylbutyl ether

35-75 45-85 20-30 65-75

Capsicum oleoresin

20-25 22-35 40-50 20-25

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Component

% in weigh

TO

B C D

Piperine

0.05-0.12 0.075-0.35 20-30 0.000015 -0.000030

Menthol

0.2-1.2 0 0 0.5-1.2

WS-23

0 0 0.02-0.30 0

WS-3

0 0 0 0.02-0.30

Total

100% weight / weight 100% weight / weight 100% weight / weight 100% weight / weight

The heat effect compositions of the invention indicated in Table 1 above (Compositions A, C and D) may be incorporated into chewing gum compositions to provide chewing gums that have an intensified and / or more lasting heat sensation. In particular, the four compositions with the effect of

5 heat (Compositions A-D) of Table 1 preceding chewing gum compositions in the amounts indicated in Table 2 below. Specifically, in Table 2, the chewing gum compositions of the invention A, C and D include heat effect compositions of the invention A, C and D, respectively of Table 1. The comparative chewing gum composition B includes the heat effect composition B of Table 1, which does not include the addition of a cold effect agent.

10 Table 2: A-D chewing gum compositions that include heat-effect compositions

Component

% in weigh

TO

B C D

Chewing gum base components

22-45 22-45 22-45 22-45

Lecithin

0.1-0.3 0.1-0.3 0.1-0.3 0.1-0.3

Sorbitol

40-60 40-60 40-60 40-60

Glycerin

1-5 1-5 1-5 1-5

Composition A of Table 1

0.1-0.3 0 0 0

Composition B of Table 1

0 0.1-0.3 0 0

Composition C of Table 1

0 0 0.1-0.3

Composition D of Table 1

0 0 0 0.1-0.3

Other components

Ginger - clove flavor

2.3-3.4 2.3-3.4 2.3-3.4 2.3-3.4

Sucralose

0.03-0.06 0.03-0.06 0.03-0.06 0.03-0.06

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Component

% in weigh

TO

B C D

Aspartame

0.01-0.05 0.01-0.05 0.01-0.05 0.01-0.05

Acesulfame-K

0.01-0.05 0.01-0.05 0.01-0.05 0.01-0.05

Total

100 100 100 100

When consumed, the chewing gums of Compositions A, C and D will provide an intensified and / or more lasting sensation of heat compared to the chewing gum of Comparative Composition B due to the incorporation of the cold-acting agents in addition to the heat-effect agents, in compositions A, C and D.

Claims (5)

E06851164 07-08-2014 1. A heat-effect composition comprising: (a) at least one heat effect agent comprising:

(i)

 ginger in an amount of about 2% to about 4% by weight of said composition; 5 (ii) vanillylbutyl ether in an amount of about 15% to about 80% by weight of said composition;

(iii) capsicum oleoresin in an amount of about 15% to about 55% by weight of said composition; Y (iv) piperine in an amount of about 0.00001% to about 35% by weight of said composition; Y

(b)

 at least one cold-effect agent comprising: 10 (i) menthol in an amount of about 0.2% to about 1.2% by weight of said composition;

(ii) N, 2,3-trimethyl-2-isopropylbutanamide in an amount of up to about 1% by weight of said composition; Y (iii) N-ethyl-p-menthane-3-carboxamide in an amount of up to about 1% by weight of said composition, wherein said composition provides an intensified and more lasting heat sensation compared to the sensation of heat provided by the composition in the absence of at least one cold-effect agent.

2.

A heat effect composition according to claim 1, wherein said composition further comprises an ingredient that provides salty flavor, a food acid, or combinations thereof.

3.

The composition according to claim 1, wherein the N, 2,3-trimethyl-2-isopropylethylbutanamide is present in an amount of about 0.02% to about 0.3% by weight of said composition.

The composition according to claim 1, wherein the N-ethyl-p-menthane-3-carboxamide is present in an amount of about 0.02% to about 0.3% by weight of said composition. 5. A chewing gum composition comprising the heat effect composition according to any of the preceding claims. 6. A confectionery composition comprising the heat effect composition according to any of the preceding claims. twenty